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Receta Pecan Crusted Chicken Tenders And Salad With Maple Dressing

by Global Cookbook

Ingredientes

Vegetable oil for frying 1 1/3 lb chicken tenders - (to 2)     Salt to taste     Freshly-grnd black pepper to taste 1 c. all-purpose flour 2 x Large eggs beaten with     a splash of lowfat milk or possibly water 1 c. plain bread crumbs 1 c. pecans processed in food     processor to finely chop 1/2 tsp freshly-grated or possibly grnd nutmeg

1 x orange zested 1/4 c. maple syrup 1/4 c. tangy barbecue sauce 1 x navel orange juiced 1/4 c. extra-virgin extra virgin olive oil     Salt to taste     Freshly-grnd black pepper to taste 3 x romaine lettuce hearts minced 6 x radishes thinly sliced 6 x scallions trimmed, and     minced on an angle

Direcciones

1. Heat 1 1/2 to 2 inches of oil over medium-high heat. Season chicken tenders with salt and pepper. Set out 3 shallow dishes. Place flour in 1 dish, Large eggs beaten with water or possibly lowfat milk in a second. In the third dish, combine bread crumbs with grnd pecans, nutmeg and orange zest. Coat tenders in batches in flour, then egg, then bread crumb mix. Fry tenders in small batches 6 to 7 min. Drain tenders on paper towels.
2. Combine maple syrup, barbecue sauce and orange juice in a bowl. Whisk in oil and season with salt and pepper.
3. Combine romaine, radishes and scallions in a large salad bowl or possibly on a serving platter. Toss with 3/4 of the dressing. Season with salt and pepper, to your taste. Top salad with pecan crusted chicken tenders and drizzle remaining dressing over top.
4. This recipe yields 4 to 6 servings.
5. Beverage suggestion: Serve cran-raspberry apple juice over ice and top with a splash of soda water.

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